Pain au chocolat artisanal au beurre
Chocolate roll made with high quality French butter, sugar, full milk powder and pure chocolate. The traditional French production method with a longer resting time guarantees a better and fuller taste with aromes of fresh butter and a nice layering. Made with 21% butter (share of total recipe).
- Suitable for vegetarians
- 70 g
- Defrosting 22 °C · 30'
- 2 x 45 PCS C/S · 64 C/S PAL
- Baking 170 °C · 17-19
- Ready to bake
Occasion
Breakfast
The story behind
The premium chocolate roll is unique in its range as the recipe is inspired by the know-how of artisanal (French) craft bakers with respect for tradition. Recipe: made with the best flour carefully layered with French fine dairy butter, this combined with sugar, eggs and full milk powder, results in a product with an aromatic richness and a final intense caramel note. Procedure: a stress-free production process slow fermentation to allow the aromas to develop, and long proving times. By carefully layering the dough and giving the dough several hours’ time to rest in an offline resting chamber.
Tips & tricks
- We recommend to brush the chocolate roll with sugar water immediately after the baking. By doing this the viennoiseries are better protected against staling and have an extra sparkling crunch.